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Calories
Preparation
5 Hours
Author
Chile BrandIngredients
- 1 unit of whole rabbit
- 2 liters of water
- 2 cups wine vinegar
- 3 cloves garlic
- 2 sprigs of fresh oregano
- Salt to taste
- Black pepper to taste
- ½ cup olive oil
- 2 units of onion chopped in feather
- 1 ½ units of carrot sticks
- ½ unit of green paprika chopped into sticks
- ½ tablespoon colored chili
- 1 pinch of ground cumin
- 1 cup white wine
- 1 bay leaf.
Instructions
- Step 1 - Clean the rabbit and portion it. Wash the rabbit in water with vinegar and a pinch of salt. Leave overnight. Rinse and marinate the rabbit with a clove of garlic, a little vinegar, oregano, whole pepper and salt. Let stand for 3 to 4 hours in the refrigerator.
- Step 2 - Separately, heat the olive oil in a saucepan and brown the rabbit on all sides. Remove the rabbit and in the same pot sauté the onion with the remaining garlic, carrot and chopped paprika. Sweat for a few minutes and add the previously browned rabbit pieces.
- Step 3 - Season with aji de color, cumin and bay leaf. Stir well.
- Step 4 - Add the white wine. Add salt and cook with covered pot over low heat for about 30 minutes or until the rabbit is tender.
- Step 5 - Serve hot. Optional: it can also be served cold.
